Alice Springs Chicken Recipe: Grilled Chicken with Bacon & Cheese

This Alice Springs Chicken recipe layers juicy chicken breasts with crispy bacon, sautéed mushrooms, and two cheeses, all finished with a creamy honey‑Dijon marinade. It’s inspired by the Outback Steakhouse classic and is easy to prepare at home for a satisfying weeknight dinner.

Loaded with savory bacon, melty cheddar and Monterey Jack, and plenty of garlicky mushrooms, this homemade Alice Springs Chicken captures the flavors you love from the restaurant version while keeping the preparation straightforward.

Why We Love This Chicken Recipe

• Bold, balanced flavors: smoky bacon, sharp cheddar, creamy Monterey Jack, and a sweet‑tangy honey‑Dijon marinade.
• Versatile marinade: the honey, Dijon, mayo, and lemon mix into a silky sauce that doubles as a dipping sauce or salad dressing.
• Simple to make at home: minimal steps and common ingredients let you recreate a favorite restaurant meal in your own kitchen.

What Is Alice Springs Chicken?

Alice Springs Chicken is a baked chicken dish topped with bacon, mushrooms, and melted cheese, finished with a honey‑mustard style marinade. Named for a town in Australia’s Northern Territory, the dish became popular through Outback Steakhouse; this version aims to reproduce that familiar combination of textures and flavors using easy home techniques.

Ingredients

• Mayonnaise – 1/2 cup
• Honey – 1/3 cup
• Dijon mustard – 1/2 cup
• Fresh lemon juice – 2 teaspoons
• Bacon – 8 slices, cut in half
• Sliced mushrooms (white or cremini) – 8 ounces
• 1 medium yellow onion, thinly sliced
• Kosher salt – 1½ teaspoons
• Freshly ground black pepper – 1 teaspoon
• Unsalted butter – 2 tablespoons
• Boneless, skinless chicken breasts – 4
• Shredded cheddar cheese – 1/2 cup
• Shredded Monterey Jack cheese – 1 cup
• Chopped fresh parsley for garnish

How to Make Alice Springs Chicken

• Make the marinade: Whisk together 1/2 cup mayonnaise, 1/3 cup honey, 1/2 cup Dijon mustard, and 2 teaspoons lemon juice until smooth.
• Marinate the chicken: Place chicken breasts in a resealable bag or shallow dish and coat with half the marinade. Refrigerate at least 30 minutes (longer for more flavor). Reserve the remaining sauce.
• Preheat: Heat the oven to 400°F (204°C).
• Cook the bacon: In a large skillet over medium heat, fry bacon until crisp. Remove and drain on paper towels.
• Sauté mushrooms and onions: In the bacon fat, add sliced mushrooms and onions, season with salt and pepper, and cook until tender and golden. Remove and set aside.
• Sear the chicken: Melt 2 tablespoons butter in the skillet over medium‑high heat. Remove chicken from the marinade, season with salt and pepper, and sear 3–4 minutes per side until golden.
• Assemble: Transfer seared chicken to an oven‑safe dish. Top each breast with three bacon halves, a portion of the sautéed mushrooms and onions, then sprinkle with cheddar and Monterey Jack cheeses.
• Bake: Bake in the preheated oven for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
• Finish and serve: Garnish with chopped parsley and serve hot with the reserved honey‑Dijon sauce on the side.

Recipe Tips & Variations

• Use an instant‑read thermometer to confirm doneness; chicken should reach 165°F (74°C).
• For even thickness and juicier results, gently pound the chicken breasts before marinating.
• Marinate for at least 30 minutes; overnight will deepen the flavor.
• Add greens like baby spinach or chopped asparagus to the skillet with the mushrooms for extra color and nutrients.
• The honey‑Dijon mixture works great as a salad dressing, sandwich spread, or dip for fries.

Serving Suggestions

This dish pairs nicely with baked or mashed potatoes, roasted vegetables, garlic fries, or a crisp salad. For lighter sides, serve with an avocado tomato salad, roasted Brussels sprouts, or garlic‑butter roasted asparagus.

How to Store & Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven‑safe dish at 325°F until warmed through and the cheese is melty, or microwave portions in 1‑minute intervals until hot.

Notes

• Skillet option: a cast iron skillet can go from stovetop to oven, simplifying preparation and reducing dishes.
• Doneness: always verify chicken temperature with a thermometer for safe, juicy results.
• Sauce uses: the reserved honey‑Dijon sauce is versatile—use it on salads, sandwiches, or as a dip.